Of which 7.7 g sugars and 4.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Slow-cooked onion, no sugar · Prepped olives · Cheese in small dots
Allergens gluten, milk
Red onion, Taggiasca olives and stracchino
White pizza, no tomato
A Ligurian-inspired white pizza, with creamy stracchino, slowly softened red onion, Taggiasca olives and rosemary. The onion is cooked beforehand to lose its sharpness and water; the olives are rinsed and dried; the cheese goes on in small dots so it melts without flooding the center.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 75 g (2¾ oz) stracchino
- 100 g (3½ oz) red onion
- 25 g (1 oz) pitted Taggiasca olives
- 8 g extra-virgin olive oil
- 20 g (¾ oz) water
- 0.8 g fresh rosemary
- 0.2 g black pepper
Method
- Heat the pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Keep the stracchino in the fridge so it's easier to portion.
- Heat 6 g of the olive oil over medium-low heat, add the onion and the water, cover for 4 minutes, then cook uncovered for another 6–8 minutes. It should be pliable, with no liquid left, and not too dark.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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